Fantastic fruits. Mouthwatering acids. And just enough tannin to be complex while not overwhelming a good meal. That’s what puts our 2014 Clarksburg Tempranillo on our Top Ten list for great food wines. Tempranillo (pronounced, “tem prah NEE yoh”) is known as Spain’s “noble grape”. It is the mainstay of Spain’s Rioja wines, but a relative newcomer to California.
This vibrant, aromatic varietal leads with red-fruit aromas and flavors of red raspberry and cherry. A hint of herbs and a spicy note of pepper follow on the nose. On the palate, red plum leads to an elegant finish with hints of pepper and cocoa. You might even find the essence of tobacco.
2014 was a challenging year for many vineyards, with warmer than average temperatures and extreme drought. Because of Clarksburg's unique climate, Holland Landing cooled much more quickly than many other sites to provide optimal growing conditions throughout the season; dry farming in the past prepared the vines to manage well with limited water.
|Appellation:||Clarksburg, vineyard certified sustainable|
|TA:||0.55 g/100 mL|
|Barrel Aging:||10% 1 year old American oak; 85% 2-3 year old French oak|
|Harvest Date:||October 6, 2014|
|Brix at Harvest||24.7o|
|Bottling Date:||December 20, 2016|
|Release Date:||May 1, 2017|
Papa Steve, Stephen, and Mike Heringer grow our Tempranillo in Clarksburg, a region recognized for the variety. The Heringer family has been a good steward of this land for going on seven generations. While close to Sacramento, Clarksburg’s climate could be a continent away. The unique micro-climate of the sixteen-mile-long, eight-mile-wide appellation has cool afternoon breezes and even a little night fog. The vineyard is certified sustainable, which speaks to the Heringers' meticulous viticultural practices that include dry farming instead of routine irrigation.
Think Spain and tapas. We love our 2014 Tempranillo with savory, rich sausages. The smoky flavors are a great match for pork, beef, lamb or chicken that has been grilled over coals or cooked a la plancha. Try wild mushrooms—they share an earthiness with the wine. Stews and braises, even if they’re shellfish-based, are an ideal match. And dill makes a perfect bridge ingredient, complementing the herbs on the wine's nose.